Prep Time
10 min
Cook Time
15 min
Yields
6 servings
Punchy in colour and in taste, hummus gets a fuschia facelift with beets. The beets require no pre-cooking, but can be roasted if you prefer. Enjoyed with pita wedges, on toast, with vegetables and more, you’ll keep finding a home for this addicting dip in your kitchen.
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ingredients
Hummus
1
raw beet, roughly chopped
2
cloves garlic, peeled
1
cup cooked black beans, drained and rinsed if using canned
¼
cup tahini
2
Tbsp lemon juice
1
Tbsp balsamic vinegar (preferably aged)
1
tsp ground cumin
½
tsp salt
Serving
Whole wheat pita bread
Thinly sliced radishes
Sesame seeds
Fresh herbs of choice
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directions
Step 1
Pulse beet and garlic in a food processor until finely minced. Add remaining hummus ingredients and puree until smooth. Transfer to a serving bowl.
Step 2
Preheat oven to 375ºF. Place pitas on a baking tray and warm for approximately 7 minutes, or until desired temperature. Remove from oven and slice into wedges. Serve with hummus, garnished with radishes, sesame seeds and herbs.